By Donal Skehan From Saturday Kitchen Ingredients For the mussels 1.5kg/3lb 5oz mussels, scrubbed and debearded 100g/3½oz chorizo, roughly chopped 1 tbsp butter 1 large shallot, finely chopped 3 garlic cloves, finely sliced ½ tsp dried red chilli flakes 200ml/7fl oz clear cider, preferably Irish 100ml/3½fl …
Lightly spiced, creamy mussel sauce and braised cabbage served with shellfish in this starter for two. By Nigel Haworth From Saturday Kitchen Ingredients For the green powder 200g/7oz soft herbs, such as chervil, basil and …
These salty mussels and rich, spicy sauce get a fresh boost from the parsley. Serve with sourdough for a hearty meal. By Donal Skehan From Saturday Kitchen Ingredients 100g/3½oz chorizo, ideally Irish, roughly chopped 1 …
These simple duck and mussel mouthfuls make an ideal starter or canapé. By Michel Roux Jr. From Saturday Kitchen Ingredients For the coriander flatbreads 200g/7oz plain flour ½ tsp sea salt 2 tsp coriander seeds, …
By Michel Roux Jr. From Saturday Kitchen Ingredients 500g/1lb2oz live mussels, scrubbed and debearded 2 thyme sprigs 1 bay leaf 100ml/3½fl oz dry white wine 1 red onion, thinly sliced 4 tbsp red wine vinegar 125g/4½oz jar or tin cooked broad beans 5 tbsp olive oil …
Preparation timeless than 30 mins Cooking timeless than 10 mins ServesServes 3-4 Mussels in a buttery white wine and herb sauce make for a quick, easy and impressive starter. Serve with crusty bread. By Rick …
Preparation timeless than 30 mins Cooking time10 to 30 mins ServesServes 2 A classic dish that uses beer instead of wine as a flavour – a great variation. By Rick Stein From Fresh Food Ingredients …
Preparation time less than 30 mins Cooking time 10 to 30 mins Serves Serves 2 This recipe celebrates some of the best produce the West Country has to offer. By Tom Kerridge From Spring Kitchen …
The simplest way to cook a feast of seasonal mussels is with a little wine, cream and herbs as in this classic French recipe. Ingredients 1kg/2lb 3oz fresh mussels 2 tbsp olive oil 1 shallot, …
A seafood extravaganza. If you don’t want to cook the whole shebang, just try the individual soufflés with scallops. Ingredients For the scallop soufflés 40g/1½oz butter, plus extra for greasing 40g/1½oz plain flour, plus extra …
Ingredients For the Thai coconut mussels 2 garlic cloves, peeled, roughly chopped 5cm/2in piece galangal, or ginger, peeled, chopped 2 stalks lemongrass 2 fresh lime leaves, roughly chopped 4 shallots, preferably Thai, peeled, chopped 1 …
